My stepfather passed this recipe along to me. It’s good whether you grill or broil the meat, and I’ve never met anyone who didn’t enjoy it as much as we do. Try it alongside grilled asparagus.
—SHARON PATNOE ELKINS, AR
PREP: 10 MIN. + MARINATING • GRILL: 15 MIN. • MAKES: 2 SERVINGS
1/4 cup chopped onion
1/4 cup lemon juice
2 tablespoons canola oil
1 garlic clove, minced
1/4 teaspoon each celery seed, salt, dried thyme and oregano
1/4 teaspoon dried rosemary, crushed
Dash pepper
1/2 pound beef flank steak
1. In a large resealable bag, combine onion, lemon juice, oil, garlic and seasonings; add steak. Seal bag and turn to coat; refrigerate several hours or overnight, turning once.
2. Drain and discard marinade. Grill the steak, covered, over medium heat 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Slice thinly across the grain.